18 Delicious 2 Hour Slow Cooker Recipes for Busy Weeknights

Hey there, busy home cooks! If you’re dreaming of delicious, hearty meals but your weeknights are packed, we’ve got your back. Dive into our roundup of 18 Delicious 2 Hour Slow Cooker Recipes that promise minimal prep and maximum flavor. From cozy comfort foods to seasonal favorites, these dishes are sure to keep your evenings stress-free and your taste buds happy. Let’s get cooking!

Slow Cooker Beef Stew

Nothing says comfort like a hearty slow cooker beef stew, simmering away until the meat is fork-tender and the flavors deeply melded.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• 3 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced

Instructions

1. In a large bowl, toss the beef cubes with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to the slow cooker.
3. Add 4 cups beef broth and 1 tbsp Worcestershire sauce to the skillet, scraping up any browned bits. Pour over the beef in the slow cooker.
4. Stir in 1 tsp dried rosemary, 1 tsp dried thyme, 2 bay leaves, carrots, potatoes, onion, and garlic.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
6. Remove the bay leaves before serving. The stew is ready when the beef falls apart easily and the vegetables are soft.

This stew’s magic lies in the slow cooker’s ability to tenderize the beef while infusing every bite with the rich, herby broth.

Tip: For an even richer flavor, substitute half of the beef broth with red wine.

2 Hour Slow Cooker Chicken Tacos

These 2 Hour Slow Cooker Chicken Tacos are a breeze to make, packing all the flavor with minimal effort—perfect for a busy weeknight or a lazy weekend feast.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 lime, juiced
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• 1/2 cup diced red onion (for garnish)

Instructions

1. In a slow cooker, combine the chicken thighs, olive oil, salt, ground cumin, chili powder, garlic powder, onion powder, and black pepper. Toss to coat the chicken evenly.
2. Pour the chicken broth and lime juice over the chicken. Cover and cook on high for 2 hours, or until the chicken is tender and easily shreds with a fork.
3. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the juices.
4. Warm the corn tortillas according to package instructions. Fill each tortilla with the shredded chicken, then garnish with fresh cilantro and diced red onion.

The magic of these tacos lies in the slow cooker doing all the work, infusing the chicken with a depth of flavor that’s both rich and tangy, thanks to the lime juice.

Tip: For an extra kick, serve with a side of sliced jalapeños or a drizzle of hot sauce.

Quick Slow Cooker Pulled Pork

Nothing beats coming home to the irresistible aroma of slow-cooked pulled pork that’s ready to be devoured. This quick slow cooker version ensures tender, flavorful pork with minimal fuss.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup BBQ sauce

Instructions

1. Place the pork shoulder in the slow cooker.
2. In a bowl, whisk together chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Pour over the pork.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred.
4. Remove the pork from the slow cooker and shred it with two forks. Discard any remaining fat.
5. Return the shredded pork to the slow cooker, stir in the BBQ sauce, and cook on high for an additional 30 minutes to let the flavors meld.

The magic of this recipe lies in the perfect balance of tangy vinegar and sweet BBQ sauce, creating a pulled pork that’s bursting with flavor and incredibly moist.

Tip: For an extra layer of flavor, toast your buns lightly and pile the pulled pork high with a crunchy slaw on top.

Easy Slow Cooker Mac and Cheese

Nothing says comfort like a creamy, cheesy bowl of mac and cheese, and this slow cooker version makes it effortlessly delicious.

Ingredients

• 2 cups elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dry mustard

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray.
2. Add the elbow macaroni, shredded sharp cheddar cheese, grated Parmesan cheese, whole milk, heavy cream, and melted unsalted butter to the slow cooker. Stir to combine.
3. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon dry mustard. Stir again to ensure everything is well mixed.
4. Cover and cook on low for 2 to 2 1/2 hours, stirring once halfway through, until the macaroni is tender and the cheese is creamy.
5. Let it sit for 5 minutes before serving to thicken slightly.

The slow cooker does all the work here, melding the cheeses into a velvety sauce that clings perfectly to every noodle.

Tip: For an extra crispy top, transfer the mac and cheese to a baking dish, sprinkle with additional cheese, and broil for a few minutes until golden.

Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken is a fuss-free, flavor-packed dish that turns simple ingredients into a sticky, sweet, and savory masterpiece with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together the honey, soy sauce, ketchup, olive oil, minced garlic, dried oregano, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. Remove the chicken from the slow cooker and shred it with two forks. Set aside.
5. In a small bowl, mix the cornstarch and water until smooth. Stir this into the liquid in the slow cooker. Cover and cook on high for 10-15 minutes, until the sauce has thickened.
6. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
7. Serve the chicken sprinkled with sesame seeds and sliced green onions.

The magic of this dish lies in the slow cooker doing all the work, melding the honey and garlic into a glaze that clings beautifully to every piece of chicken.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before cooking.

2 Hour Slow Cooker Chili

Warm up your evening with this hearty 2 Hour Slow Cooker Chili, packed with rich flavors and just the right amount of spice.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. In a skillet over medium heat, brown the ground beef with the onion, bell pepper, and garlic until the beef is no longer pink. Drain any excess fat.
2. Transfer the beef mixture to your slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato sauce, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water. Stir to combine.
3. Cover and cook on high for 2 hours, stirring occasionally.
4. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or green onions.

This chili stands out with its perfect blend of spices and the convenience of coming together in just two hours, making it an ideal weeknight dinner.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Slow Cooker BBQ Ribs

Nothing says comfort like fall-off-the-bone ribs that have been slow-cooked to perfection, and this recipe makes it effortlessly delicious.

Ingredients

• 2 racks of baby back ribs (about 4 pounds)
• 1 cup of your favorite BBQ sauce
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture all over the ribs, covering them evenly.
3. Place the ribs in the slow cooker, standing them up against the wall with the meaty side facing out.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.
5. Carefully remove the ribs from the slow cooker and place them on a baking sheet. Brush generously with BBQ sauce.
6. Broil in the oven for 2-3 minutes, until the sauce is bubbly and slightly caramelized.

The slow cooker does all the heavy lifting here, ensuring the ribs are incredibly tender while the broiler gives them that classic BBQ glaze. Perfect for when you crave ribs but don’t want to babysit the grill.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the spice rub before applying it to the ribs.

Quick Slow Cooker Pot Roast

Nothing says comfort like a tender slow cooker pot roast that practically cooks itself while you go about your day. This recipe is all about simplicity and flavor, with a hands-off approach that delivers big results.

Ingredients

• 3 lbs chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 3 carrots, cut into 2-inch pieces
• 2 potatoes, quartered
• 1 onion, sliced

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt, black pepper, garlic powder, and onion powder. Sear the roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to the slow cooker. Add the Worcestershire sauce and beef broth to the skillet, scraping up any browned bits, then pour over the roast.
3. Arrange the carrots, potatoes, and onion around the roast in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender.
4. Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.

The magic of this pot roast lies in the slow cooker doing all the work, melding the flavors together for a meal that’s both hearty and hassle-free.

Tip: For an even richer flavor, thicken the cooking juices with a slurry of cornstarch and water to make a quick gravy.

Slow Cooker Creamy Tomato Soup

There’s nothing quite like coming home to a warm bowl of creamy tomato soup that’s been simmering all day in your slow cooker. This version is rich, velvety, and packed with flavor, making it the ultimate comfort food.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the crushed tomatoes, vegetable broth, sugar, salt, black pepper, and red pepper flakes. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the heavy cream and fresh basil. Cook for an additional 15 minutes on high to warm through.

The secret to this soup’s depth of flavor? A slow simmer that melds the tomatoes’ acidity with the cream’s richness, finished with a bright pop of fresh basil.

Tip: For an extra creamy texture, blend in a quarter cup of grated Parmesan cheese along with the heavy cream.

2 Hour Slow Cooker Beef and Broccoli

Craving takeout but want to stay in? This 2 Hour Slow Cooker Beef and Broccoli brings all the flavors of your favorite restaurant dish right to your kitchen with minimal fuss.

Ingredients

• 1.5 lbs beef chuck, cut into thin strips
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 4 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. In your slow cooker, combine beef strips, beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and red pepper flakes. Stir to coat the beef evenly.
2. Cover and cook on high for 1.5 hours, or until the beef is tender.
3. In a small bowl, whisk together cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce.
4. Add the broccoli florets, stirring gently to mix them into the sauce. Cover and cook for an additional 30 minutes, or until the broccoli is tender but still vibrant green.

The magic of this dish lies in the slow cooker doing all the work, melding the savory beef with the sweet and tangy sauce, while the broccoli stays perfectly crisp-tender.

Tip: For an extra flavor boost, sprinkle toasted sesame seeds over the top before serving.

Slow Cooker Garlic Parmesan Potatoes

These Slow Cooker Garlic Parmesan Potatoes are a game-changer for busy weeknights, combining creamy potatoes with a rich, cheesy garlic flavor that everyone will love.

Ingredients

• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. In a large bowl, toss the baby potatoes with 1/4 cup olive oil, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary until evenly coated.
2. Transfer the potatoes to your slow cooker and spread them out in an even layer.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender when pierced with a fork.
4. Sprinkle 1/2 cup grated Parmesan cheese over the potatoes, cover, and let sit for 5 minutes to allow the cheese to melt.
5. Give the potatoes a gentle stir to coat them in the melted Parmesan before serving.

The magic of this recipe lies in the slow cooker doing all the work, infusing the potatoes with garlic and herbs until they’re irresistibly tender and flavorful.

Tip: For an extra crispy finish, transfer the cooked potatoes to a baking sheet and broil for 2-3 minutes before adding the Parmesan.

Quick Slow Cooker Chicken Alfredo

Who says you can’t have creamy, dreamy Alfredo on a busy weeknight? This slow cooker version does all the work for you, delivering rich flavor with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts in the slow cooker. Pour the Alfredo sauce and chicken broth over the chicken.
2. Sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the chicken and sauce.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Cook the fettuccine according to package instructions until al dente. Drain and add to the slow cooker, stirring to combine with the sauce and chicken.
6. Sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.

The magic of this recipe lies in how the slow cooker melds the flavors together, creating a sauce that’s velvety and rich without any heavy cream. It’s a weeknight hero that feels indulgent.

Tip: For an extra flavor boost, stir in a handful of spinach or sun-dried tomatoes during the last 30 minutes of cooking.

Slow Cooker Sweet and Sour Meatballs

These Slow Cooker Sweet and Sour Meatballs are a fuss-free way to bring a burst of flavor to your dinner table, combining the tangy and sweet notes that everyone loves.

Ingredients

• 1 lb frozen meatballs
• 1 cup pineapple chunks, drained (reserve 1/4 cup juice)
• 1/2 cup bell peppers, diced
• 1/2 cup sweet and sour sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 2 green onions, sliced for garnish

Instructions

1. Place the frozen meatballs in the slow cooker.
2. In a bowl, mix together the sweet and sour sauce, soy sauce, reserved pineapple juice, brown sugar, garlic powder, and ginger powder until well combined.
3. Pour the sauce over the meatballs, then add the pineapple chunks and diced bell peppers. Stir gently to coat everything evenly.
4. Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally, until the meatballs are heated through and the sauce has thickened slightly.
5. Garnish with sliced green onions before serving.

The magic of this recipe lies in the slow cooker doing all the work, melding the flavors together while keeping the meatballs tender and juicy.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before cooking.

2 Hour Slow Cooker Sausage and Peppers

This 2 Hour Slow Cooker Sausage and Peppers is a fuss-free dish that packs a punch of flavor, perfect for those busy weeknights when you want something hearty without the hassle.

Ingredients

• 1 lb Italian sausage links (sweet or hot)
• 2 large bell peppers, sliced into 1/2-inch strips (any color)
• 1 large onion, sliced into 1/2-inch strips
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sausage links and cook until browned on all sides, about 5 minutes. Transfer to a slow cooker.
2. In the same skillet, add bell peppers and onion. Cook until slightly softened, about 3 minutes. Add garlic and cook for 1 more minute. Transfer to the slow cooker.
3. Pour diced tomatoes and chicken broth over the sausage and vegetables in the slow cooker. Sprinkle with oregano, salt, black pepper, and red pepper flakes if using. Stir gently to combine.
4. Cover and cook on high for 2 hours, or until sausages are cooked through and vegetables are tender.
5. Serve hot, with crusty bread or over cooked pasta if desired.

The magic of this recipe lies in the slow cooker doing all the work, melding the flavors together while you go about your day. The result? Succulent sausages and peppers in a rich, savory sauce that tastes like it simmered all day.

Tip: For an extra layer of flavor, try browning the sausages and vegetables before adding them to the slow cooker—it makes all the difference!

Slow Cooker Mushroom Risotto

Imagine coming home to a creamy, comforting mushroom risotto that cooked itself while you were out. This slow cooker version is a game-changer for busy weeknights.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a skillet over medium heat, warm the olive oil and butter. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the mushrooms, salt, pepper, and thyme. Cook until the mushrooms are tender and have released their juices, about 5 minutes.
3. Transfer the mushroom mixture to the slow cooker. Add the Arborio rice, broth, and white wine. Stir to combine.
4. Cover and cook on low for 2 hours, or until the rice is tender and the liquid is mostly absorbed.
5. Stir in the Parmesan cheese until melted and creamy. Let stand for 5 minutes before serving.

The slow cooker does the stirring for you, resulting in a risotto that’s effortlessly creamy with a depth of flavor from the wine and thyme.

Tip: For an extra touch of luxury, stir in a tablespoon of truffle oil before serving.

Quick Slow Cooker Teriyaki Chicken

This Quick Slow Cooker Teriyaki Chicken is a fuss-free way to bring the flavors of your favorite takeout right to your dinner table, with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Place the chicken thighs in the slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, and crushed red pepper flakes. Pour this mixture over the chicken in the slow cooker.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. In a small bowl, mix the cornstarch and water until smooth. Stir this into the slow cooker to thicken the sauce. Cook for an additional 10 minutes on high.
6. Garnish with sliced green onions and sesame seeds before serving.

The magic of this recipe lies in the slow cooker doing all the work, melding the sweet and savory teriyaki flavors into the chicken for a dish that’s irresistibly tender and packed with flavor.

Tip: For an extra burst of freshness, serve this teriyaki chicken over a bed of steamed broccoli or with a side of crisp cucumber slices.

Slow Cooker Corn Chowder

Nothing says comfort like a bowl of creamy Slow Cooker Corn Chowder, especially when it practically cooks itself while you go about your day.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1/4 cup chopped fresh parsley

Instructions

1. In your slow cooker, combine the corn, onion, garlic, potatoes, and chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
2. About 30 minutes before serving, stir in the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
3. In a small bowl, mix the 2 tbsp flour with 2 tbsp water to create a slurry. Stir this into the chowder to thicken it.
4. Continue cooking for another 30 minutes on high until the chowder is creamy and the potatoes are tender.
5. Garnish with chopped fresh parsley before serving.

The smoked paprika adds a subtle depth that elevates this chowder from classic to unforgettable.

Tip: For a smoother texture, blend half the chowder before adding the cream and butter.

2 Hour Slow Cooker Beef Stroganoff

This 2 Hour Slow Cooker Beef Stroganoff is the ultimate comfort food, combining tender beef with a creamy, savory sauce that’s perfect over noodles or rice.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 8 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add mushrooms, onion, and garlic. Cook until softened, about 3 minutes. Transfer to slow cooker.
3. Pour beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper over the beef and vegetables in the slow cooker. Stir to combine.
4. Cover and cook on high for 2 hours, or until beef is tender.
5. In a small bowl, whisk together sour cream and flour until smooth. Stir into the slow cooker and cook for an additional 10 minutes, until sauce has thickened.
6. Serve over cooked egg noodles, garnished with fresh parsley.

The secret to this stroganoff’s rich flavor is the slow melding of Worcestershire and Dijon mustard, creating a depth that’s hard to resist.

Tip: For an even creamier sauce, stir in an extra tablespoon of sour cream just before serving.

Conclusion

We hope these 18 delicious 2-hour slow cooker recipes bring ease and flavor to your busy weeknights! Each dish is a testament to how simple ingredients can transform into comforting meals with just a little patience. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!